nut-freeegg-freesoy-free
Stewed Lobster
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
If the sauce curdles, add a teaspoon of water and stir.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
435Calories
6 gProtein
16 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein6.1 g
Carbohydrates16 g
Fiber0.4 g
Sugars2.2 g
Total Fat35 g
Saturated Fat22 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol123 mg
Sodium482 mg
Potassium142 mg
Calcium41 mg
Iron1 mg
Magnesium21 mg
Phosphorus75 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A291 mcg
Vitamin E1.3 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate24 mcg
Choline31 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 77. The excerpt below is the record exactly as published.
Stewed Lobster Boil f our medium-sized lobsters in salted water and a gen- erous portion of vinegar. Remove the meat, cut in slices, and arrange in the serving dish. Cover with another dish and keep warm. Make a paste of two ounces of cracker crumbs, six ounces of melted butter, add white pepper, a dash of cayenne, and some chopped parsley. Boil three tablespoons of beef extract with glass of Sherry
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